Filed Under: Salmon, Smoked, Wild Salmon

Smoked wild salmon rillette

The holidays offer the opportunity to give seafood centre plate for parties and gatherings. Smoked wild salmon rillette is the perfect way to go!

November 27th, 2017

From The Marine Stewardship Council, by Chef Charlotte Langley

“It’s the season for spreads! I like to shake it up and #keepitwild with my take on a luxurious rillette using wild smoked salmon that has a rich, slightly fuller flavour, and of course is certified sustainable. Creamy, smoky and oh so addictive, I love leftovers for breakfast or lunch the next day.” —Chef Charlotte Langley

  Look for the blue MSC-certified label to ensure you're buying fish and seafood that's been sustainably harvested.
  • 2 lbs MSC certified smoked wild salmon, chopped
  • 1 lb cream cheese at room temperature
  • ½ lb unsalted butter at room temperature
  • 1 tbsp chopped tarragon
  • 1 tbsp chopped dill
  • juice and zest of 2 lemons
  • 1 tsp fennel seeds, toasted and ground
  1. To toast the fennel seeds, place in a small pan on medium heat and toast until the colour goes a little darker and you can smell them. About 5 minutes.

  2. In a stand mixer fi tted with the paddle attachment, combine all ingredients and mix until well incorporated. Start slowly and increase speed to medium, mixing for 5 minutes in total

  3. Adjust seasoning with a little salt or more lemon if necessary.

  4. Serve with your favourite crackers or crusty bread.

  5. Make ahead! Can be stored in the fridge for 4-5 days. Remove just what you want to serve 15 minutes ahead to soften slightly.

Smoked wild salmon rillette
Marine Stewardship Council

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